Summer Berry Tart
Summer is approaching, and berries are possibly the most loved fruit in the world. The presence of berry desserts signals holiday for me more than anything else. My dad, who presently went to Russia for business purpose, is so lucky to visit berry gardens more likely eating copious amounts of plentiful fruits and berries. He is now deeply in love with my little summer hero which are popping up all over the place.
Summer is approaching, and berries are possibly the most loved fruit in the world. The presence of berry desserts signals holiday for me more than anything else.
- 1 cup Double cream
- 21 oz (600 gram) Mixed seasonal berries
- 4 Meringue Nest broken
- ¼ cup Icing sugar
- ½ cup Crème Fraiche
- 1 Vanilla bean seeds scraped out
- 1 tablespoon Rum optional
- 9 oz (250 gram) Flour plus for dusting
- 4.5 oz (125 gram) Unsalted butter
- 2 oz (50 gram) Icing sugar
- 1 Egg
- A little splash of Milk
- Butter for greasing the tart tin
In a large bowl, mix the flour and the icing sugar.
Then add the cubed butter and mix it until it resembles coarse crumbs.
Add the egg and a little milk to bring the dough together and form it into a ball.
Then wrap it in a plastic wrap and refrigerate for 30 minutes.
Now sprinkle your work surface and the rolling pin with some flour.
Take the dough out of the refrigerator and roll it out big enough to fit a 9-inch loose bottom tart tin.
Now grease your tart tin with some butter and drape your dough over the rolling pin.
Transfer it to the tart tin, make sure it comes up the side and trim off the extra bits and prick with a fork all over.
Cover it with a plastic wrap and refrigerate again for 30 minutes.
Now, preheat your oven to 350⁰F or 180⁰C.
Take the tart dough out of the fridge and line it with parchment paper, pushing it into the sides.
Fill the tart with baking beans or uncooked rice and bake it blind for 10 minutes.
Don’t skip this blind baking step; otherwise, your tart shell will shrink.
Then take it out and remove the baking beans or rice and parchment paper.
Now, bake it for 10 minutes longer, until it’s firm and golden.
Then cool it completely before filling it.
Before serving, whip the double cream and crème Fraiche with icing sugar, vanilla bean seeds, and ram until soft peaks form.
Mix it with broken meringue nests and fill your tart with this mixture.
Top it with mixed berries and serve. For extra drama, you can dust with a bit of icing sugar.
Being jealous of my father, last week I have made this tart and it turned out a gorgeous queen of the dine table. Thanks to the farmer’s market and people’s general interest in gardening, I found my little heroes which mean lots of desserts for me.
|Dietary Fiber||3.6 g|